Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon Chickpea Soup because it's the perfect balance of bright flavors and comforting creaminess. The first time I made it, I was amazed at how easily deliciousness comes together. With simple ingredients, this hearty soup is packed with protein and warmth, making it a go-to for chilly days. Plus, the zing from the lemon really elevates the dish, giving it a fresh twist. I always find myself going back for seconds – it’s just that good!

Created by

Veronica Miles

Last updated on 2026-01-18T14:22:13.031Z

When I first crafted my Creamy Lemon Chickpea Soup, it was during a particularly cold weekend. I wanted something warm and satisfying but also light and zesty. That’s when I decided to blend chickpeas with a splash of lemon juice and coconut milk. The effect was amazing; it was like a hug in a bowl! I realized that blending chickpeas for viscosity provides the creaminess I sought without using heavy dairy.

One tip I learned is to zest the lemon before juicing. It intensifies the flavor and gives that extra aromatic edge that elevates the entire dish. It’s this kind of detail that turns a simple soup into something memorable. Trust me – it’s a game-changer!

        Why You'll Love This Recipe
        Bright, fresh flavors from lemon that uplift your mood
Creamy texture created without heavy cream
Packed with protein from chickpeas, perfect for a healthy meal

      

The Role of Chickpeas

Chickpeas are the star of this Creamy Lemon Chickpea Soup, providing a nourishing base that is rich in protein and fiber. Their hearty texture adds substance to the soup, making it both filling and satisfying. When cooked, they retain a slight firmness, which complements the creamy coconut milk perfectly. If using dried chickpeas, soak them overnight and cook until tender before adding them to the soup for an even more robust flavor.

When selecting canned chickpeas, look for those labeled 'low sodium' to control the overall saltiness of the soup. It's important to rinse them well to remove excess sodium and improve their flavor profile. This step also helps in preventing the soup from becoming overly starchy, ensuring a silky finish once blended.

Perfecting the Blend

Blending the soup is a crucial step that transforms its texture from chunky to silky smooth. I recommend using an immersion blender for convenience and to minimize cleanup. Blend until you achieve a creamy consistency; if you prefer a bit more texture, you can pulse lightly to leave some chickpeas whole. For a completely smooth soup, transfer it in batches to a countertop blender, but be cautious of steam buildup if the soup is still hot.

After blending, the addition of coconut milk not only enhances the creaminess but also brings a subtle sweetness that balances the acidity of the lemon. Stir it in after blending, and adjust the amount based on your desired creaminess. For a lighter version, feel free to use unsweetened almond milk instead, although the flavor will shift slightly.

Serving and Storage Tips

This soup is fantastic for meal prep! It can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water to loosen it if necessary. The flavors deepen and improve upon sitting, making it even more delicious the next day. Just remember to stir well before serving to incorporate any separation that may occur.

For a delightful serving twist, consider adding a dollop of Greek yogurt or a sprinkle of croutons right before serving. This adds an extra layer of flavor and a pleasing crunch that contrasts beautifully with the creamy soup. Additionally, a drizzle of olive oil can enhance the dish with richness, making each bowl a gourmet experience.

Ingredients

Ingredients:

For the Soup

1 can chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Enjoy the vibrant flavors and nourishing qualities of this delicious soup!

Instructions

Instructions:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add Chickpeas and Broth

Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, allowing the flavors to meld.

Blend and Finish

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk, lemon juice, and zest. Season with salt and pepper to taste. Heat through.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!

This soup pairs wonderfully with crusty bread or a fresh salad!

Pro Tips

For added flavor, consider incorporating a pinch of cumin or coriander during the sautéing process. Also, blending the soup completely gives it a creamier texture, but you can leave some chickpeas whole for extra bite.

Ingredient Variations

Feel free to get creative with your ingredients! For added nutrition and flavor, you can toss in some leafy greens like spinach or kale in the last few minutes of cooking. They will wilt quickly and add vibrant color along with essential vitamins and minerals. Additionally, you could swap out the vegetable broth for chicken broth if you're looking for a non-vegetarian option, which will impart a deeper flavor to the soup.

If you’re looking to spice things up, consider adding a pinch of red pepper flakes or a dash of hot sauce while sautéing the onions and garlic. This will give the soup a pleasant heat that complements the lemon's brightness without overpowering its delicate flavors.

Troubleshooting Common Issues

If your soup turns out overly thick, a common issue, simply add more vegetable broth or coconut milk until you reach your desired consistency. Remember that different brands of coconut milk vary in thickness, so having extra on hand can save the day. Alternatively, if it tastes too acidic from the lemon, a sprinkle of sugar can help balance the flavors without dominating them.

Should you encounter any unwanted graininess after blending, it may be due to improperly cooked chickpeas. Ensure they are thoroughly cooked before adding them to the soup. If you ever find yourself in this situation, blending for a longer period or straining it through a fine mesh sieve can help achieve that silky texture you're after.

Questions About Recipes

→ Can I make this soup vegan?

Absolutely! This recipe is already vegan-friendly as it uses chickpeas, vegetable broth, and coconut milk.

→ How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month.

→ What can I use instead of coconut milk?

You can substitute coconut milk with almond milk or other plant-based milk, though it may slightly alter the creaminess.

→ How can I add protein to this soup?

You can include additional chickpeas or even add cooked quinoa for a protein boost.